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Ginger Snaps

Name: Ginger Snaps
Yield: 24 servings
Ingredients: one cupful of sugar; one egg; one tablespoonful of ginger; one cupful of molasses; one teaspoonful of soda; a tablespoonful of vinegar; enough flour to roll out and cut the dough

From The Rural cook book, 1907

Serves 24

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

114Calories

1 gProtein

27 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories114 kcal

Protein1.4 g

Carbohydrates27 g

Fiber0 g

Sugars19 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol7.8 mg

Sodium8.4 mg

Potassium220 mg

Calcium32 mg

Iron1.3 mg

Magnesium37 mg

Phosphorus20 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A3.3 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate18 mcg

Choline8.1 mg

Caffeine0 mg

Water6.5 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 75. The excerpt below is the record exactly as published.

Ginger Snaps. — Beat together one cupful of sugar, one egg, and one tablespoonful of ginger. . Heat one cupful of molasses to the scalding point, stir into it one teaspoonful of soda or saleratus, and, while it foams, pour it over the butter and egg, and beat together. Add a table- spoonful of vinegar, and stir in lightly enough flour to roll out and cut the dough

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